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Food & Wine, the magazine issued an apology and updated its
recipe for mole verdeafter facing criticism. Without consulting the Mexico City chefs who created the recipe, staff had suggested adding hot sauce and limes as a garnish a change that “is not something that anybody would traditionally do in Mexico,” chef Norma Listman said as part of a thoughtful, nuanced discussion published by the magazine. Now that’s how you apologize.
Jess Elizarraras of the
Jerk Shack‘s new birria-and-mac “Franken-taco.”
The San Antonio seafood shack
San Antonio’s
The Metroplex is about to get more puffy tacos. San Antonio Tex-Mex favorite ....

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